Festive salad “Venice”: ingredients and step-by-step recipe with pineapple and chicken. How to deliciously prepare “Venice” salad with smoked sausage, ham, prunes, meat, corn, beets, cheese, potatoes, mushrooms, Korean carrots, fresh cucumber:

“Venice” salad also belongs to puff salads and will be appropriate on the table at any time of the year. It is tasty, satisfying and nutritious, and its appearance will decorate any feast. The ingredients for this salad can be purchased at your local store, and the simplicity of the recipe and short preparation time will allow you to quickly prepare for receiving unexpected guests. You need to dress the salad with mayonnaise. And if the salad is intended for tomorrow, then it is better to prepare mayonnaise yourself - it is tastier and healthier.

Ingredients

Venice salad recipe

Boil chicken fillet and eggs. Boil potatoes in their skins. Pour boiling water over the prunes and let stand for 10-15 minutes. Wash the champignons well, cut them and fry in vegetable oil for 20 minutes, add salt at the end. Cut boiled and peeled potatoes and chicken fillet into medium-sized cubes, cut prunes into strips. We select a dish for the salad and begin laying out the layers.

Subsequence

1. Prunes
2. Chicken fillet (add some salt)
3. Layer of mayonnaise
4. Potato
5. Layer of mayonnaise
6. Champignons
7. Finely grated eggs
8. Layer of mayonnaise
9. Finely grated cheese.

You can decorate the salad with herbs, onions, olives, cut into slices, or grated cucumber - you decide for yourself. You can put the salad in the refrigerator to soak it. But if the guests are already at the table, serve, and bon appetit!

I have been preparing Venice salad with sausage for many years. He is, one might say, “on duty” for me. The big advantage of this salad is that you don’t need to boil anything in advance. If the necessary products are in your refrigerator, then the salad can be prepared once or twice.

Try to use sausage that is not too salty so that the salad is not salty. Also, you should not use very spicy Korean carrots, so that they do not overwhelm the taste of other products. I don’t add salt to this salad, but it’s a matter of taste. The salad can be prepared both for everyday life and for a holiday table.

Prepare the necessary products.

Cut the smoked sausage into strips.

First cut the fresh cucumber into pucks and then into strips.

Place cucumbers and sausage in a salad bowl, add mild Korean carrots.

Grate hard cheese on a fine grater.

Add cheese to the salad bowl and mix all ingredients thoroughly.

Add corn from a jar and mayonnaise.

Thoroughly mix all the ingredients again and serve the “Venice” salad with sausage to the table. If you are preparing for a holiday table, you can decorate the salad as desired.

Bon appetit!

Venice salad is a very popular chicken salad with prunes. There are many variations; I prefer to prepare this salad the classic way, in which the mushrooms are fried without onions. The combination of products is very successful and harmonious. Adding fresh cucumber makes the salad very light and fresh.

Usually this salad is laid out in layers. The number of mayonnaise layers depends on your preferences. If desired, mayonnaise can be mixed in a 1:1 ratio with unsweetened fat yogurt and in this case add a little mustard.

After preparing the salad, it is better to leave it in the refrigerator for 2-3 hours to soak. The salad is very suitable for a holiday table as a cold appetizer; this is exactly how salad is served in my family, so it is always served in portions according to the number of guests.

To prepare the Venice salad with prunes and chicken, we will need the following products: boiled chicken fillet, fresh cucumber, mayonnaise, boiled eggs and potatoes, prunes, cheese and fresh mushrooms.

To portion the salad, I will use a ring. Cut the boiled potatoes into small cubes and place them on the bottom of the mold.

Add mayonnaise and spread it with a spoon over the surface of the potatoes.

It is advisable to use fresh and soft prunes; if you have hard prunes, you should pour hot water over them for 15 minutes to make them a little softer. After this, dry the prunes with a paper towel. Cut the prunes into small cubes.

Place the prunes in the mold. We won't put mayonnaise here.

Cut the chicken fillet into small cubes. It is advisable to boil the fillet in salted water, then you will not need to add salt to it in the salad.

We form the next layer of chicken meat.

We make a layer of mayonnaise.

We peel the chicken eggs and cut them into small cubes, like other vegetables.

Add eggs to the ring.

You can use any mushrooms for this salad. I have pasteurized champignons. Fry the mushrooms in vegetable oil until tender, 10-15 minutes, add salt and pepper to taste.

Place the mushrooms in the next layer.

We make a layer of mayonnaise.

Three hard cheeses on a medium grater.

Place cheese on top of all ingredients. You can add another layer of fresh cucumber. I put the cucumbers at the very end, as a salad decoration.

We serve Venice salad to the table in portions.

Bon appetit!

You don't have to be an experienced chef to throw a party. It is enough to be able to prepare a delicious Venice salad and decorate it beautifully. See the recipes below.

This salad has several variations of preparation due to the variety of products included in its composition and the method of its preparation. You can make a simple dish that is suitable for a regular family dinner, but if you need a delicious salad for a special event, then you need to prepare it according to a different recipe.

The second extraordinary composition in the skillful hands of the hostess will amaze even true gourmets. But you will have to add more products to this dish and for this you will have to visit the supermarket and spend a little money.

Festive salad “Venice”: ingredients and step-by-step recipe with pineapple and chicken

Everyone will like the dish with its exquisite, juicy taste. Tender, white chicken meat, canned slightly sweet corn, juicy, aromatic exotic pineapple, hard cheese - all these ingredients will create a unique mix, and you will want to add salad.

Recipe for cooking with corn:

Ingredients:

• Corn - 450 g
• Cheese - 95 g
• Pineapples – 95 g
• Chicken – 95 g
• Mayonnaise

Preparation:

1. Boil the breast in salted boiling water until fully cooked. Then after it has cooled, carefully cut it into cubes.
2. Cut the pineapples, peeled and boiled eggs into cubes too.
3. Open a jar of corn, pour the water out of it, for a better result, use a colander.
4. Mix all ingredients and season with mayonnaise. Add salt and herbs as desired.

IMPORTANT: You can decorate such a culinary masterpiece with the perfect sprigs of dill, parsley, and carrot flowers. Before serving, let the dish soak thoroughly for about twenty-five minutes, and only then serve.

Recipe for Venice salad with beets

Products:

• Chicken breast – 225 g
• Beetroot – 225 g
• Greens (onion, parsley, dill, lettuce) - 55 g
• Mayonnaise sauce with mustard

Preparation:

1. Cut the chicken meat into cubes. Chop the beets into strips.
2. Cut the greens. Place all this in a beautiful salad bowl, mix, season with sauce or mayonnaise.

IMPORTANT: This salad can be served to guests, both in small salad bowls (in portions) and on a common platter.

How to deliciously prepare “Venice” salad with prunes and raisins: recipe

“Venice” - the name alone already has a sense of romance. A dish with this name also turns out to be tender and unique. Moreover, it contains many very useful products. This salad is suitable for holidays and romantic evenings.

Ingredients:

• Chicken – 325 g
• Hard cheese – 225 g
• Champignons – 275 g
• Prunes – 220 g
• Carrots - 175 g (boiled)
• Raisins – 95 g
• Eggs - 175 g
• Onion - 65 g
• Mayonnaise

Preparation:

1. Prepare chicken meat as follows - pour boiling water, salt, add onion, bay leaf, pepper and cook the meat.
2. Then cut it into cubes.
3. Also cut the marinated mushrooms into equal cubes. Place the frying pan and fry the onions and mushrooms. The process must continue until the water evaporates.
4. Also cut the prunes into beautiful cubes, grate the cheese, just do not use too small grater links.
5. This dish should be assembled in layers, so it will look festive in the form of a cake, and the taste will also be wonderful.
6. First layer lay out the meat. Next, prepare a sauce from grated yolks, carrots, and mayonnaise. Gently spread this mixture over the chicken.
7. Second layer spread the sauce from cheese, prunes, mayonnaise.
8. Third layer- seedless raisins.
9. Fourth layer put mushrooms, mayonnaise sauce, protein and sauce again.
10. Decorate the top of the dish with vegetables and herbs.

How to deliciously prepare Venice salad with smoked sausage and Korean carrots: recipe

If you want to cook something tasty and not expensive on the weekend, then the hearty “Venice” salad with sausage, carrots, and cheese is ideal for lunch.

Products:

• Cervelat (sausage) – 225 g
• Carrots – 225 g
• Cheese - 165 g
• Cucumber – 125 g
• Corn - 450 g
• Mayonnaise

Preparation:

1. Cut the cucumber and sausage into neat cubes or strips, grate the cheese, and prepare the sweet corn. Drain the liquid through a colander.

In a beautiful bowl, mix all the ingredients, including the Korean carrots. Add mayonnaise or sauce.

2. Stir the salad again, garnish with herbs, and serve for lunch.

IMPORTANT: If you do not prefer Korean carrots, you do not like hot spices, then replace the product with regular boiled carrots.

How to deliciously prepare “Venice” salad with meat, tomato, cheese: recipe

The “Venice” dish can also be prepared with tomatoes; not only will they add pleasant sour notes to the salad, they can also be a decoration for such an appetizer.

Preparing Venice salad with mushrooms

Products:

• Chicken meat - 325 g
• Tomatoes – 155 g
• Cheese - 275 g
• Mushrooms – 275 g
• Mayonnaise

Process:

1. Cook chicken and mushrooms.
2. Cut the cheese into cubes, and cut the tomatoes into the same pieces.
3. In a festive salad bowl, mix all the ingredients, add sauce and a little salt.
4. Garnish the top of the dish with vegetables.

IMPORTANT: You can add various ingredients to this dish - eggs, corn, pineapples, then the salad will have a completely different taste.

How to deliciously prepare “Venice” salad with chicken, prunes, cheese, potatoes: recipe

Products:

• Olive oil – 75 ml
• Chicken fillet – 425 g
• Cheese - 155 g
• Olives - 125 g
• Tomatoes – 175 g
• Onion – 55 g
• Lettuce – 65 g
• Wine vinegar - 45 ml
• Cucumber – 125 g
• Oregano (dry), salt

Cooking process:

1. After you prepare the ingredients for the dish, start cutting them.
2. Cut the meat into small cubes. Preferably cut the onion into small pieces (half rings). Also cut tomatoes, cucumbers, and cheese.
3. Tear the salad into pieces by hand.
4. Then make the dressing. To do this, mix salt with oil and white wine vinegar, and add a chopped oregano branch.
5. Place all the ingredients of the salad, including olives, in a beautiful salad bowl; now pour in the prepared dressing with wine vinegar and olive oil.
6. And finally, carefully, without damaging the integrity of the ingredients, mix the contents of the salad bowl and offer “Venice” to your guests to try.

How to deliciously prepare Venice salad with carrots and fresh cucumber: recipe

You will enjoy a cold appetizer with fresh cucumber thanks to the fresh aroma that is unique to this vegetable.

• Smoked sausage – 175 g
• Carrot – 195 g
• Cucumber – 175 g
• Corn - 450 g
• Rusks - 125 g
• Cheese - 165 g
• Mayonnaise sauce, salt, herbs

Cooking process:

1. Cut the sausage and cucumber into equal strips.
2. Grate the cheese, but not too finely.
3. Separate the corn from the marinade. Place all prepared products in a beautiful dish.
4. Season the salad with mayonnaise sauce and mix the ingredients. Now “Venice” can be served.

IMPORTANT: Salad decoration can be vegetables that are cut into the shape of flowers, shapes and even hearts. Greens can also go well with your dish and add a lovely touch to it.

"Venice" has many recipes. And every housewife can add her own twist to the dish, then it will delight you with new tastes and aromas. Even in restaurants, chefs often experiment with dishes; they can add the most unexpected products - apples, veal, pork, not to mention spices and herbs. For variety, the salad is topped with creamy sauce instead of mayonnaise. Which interpretation to choose is up to you.

Video: How to beautifully decorate the festive “Venice” salad for New Year’s, for birthdays, March 8, February 14, 23, weddings, anniversaries: ideas, photos

If you have never been to Venice and may not be able to get there any time soon, invite her to your place. No, I'm not joking, because a piece of this beautiful city is reflected in the salads, united by the same name. Just as beautiful and versatile Venice is, the salads bearing its name are varied and attract with their amazing taste, aroma and charm of spicy notes.

At least two are widely known, which, in turn, have been repeatedly interpreted. The first of them is distinguished by its simplicity and elegance - the products for it do not require preliminary preparation, it is an excellent “quickly” option. The second one is not much more complicated; it includes more ingredients, some of which will take a significant amount of time to prepare. Which of these recipes to choose is up to you, they are all sophisticated and very tasty in their own way.

Recipe one: “Venice” with sausage and Korean carrots

What do you do when you don’t have enough time to cook or when relatives arrive unexpectedly? Of course, you try to cook something quick from the available ingredients in the refrigerator, but at the same time it must be tasty. The light salad “Venice” with sausage is just one of those “cheat sheets”. All you have to do is just cut, grate or chop a few ingredients, most of which you almost always have at home.

We will need:

• Smoked sausage – 180 grams;
• Korean spicy carrots – 180 grams;
• Cream cheese (you can use “Russian” cheese) – 180 grams;
• Fresh cucumber – 1 large;
• Sweet corn – 1 jar;
• Mayonnaise – 1 sachet.

Preparation:

1. Now let's prepare our simple, delicious Venice salad. First, chop the cucumbers into neat slices, but first wash them thoroughly and thinly peel the skins. Lightly salt and set aside. We’ll return to them in a few minutes, when the excess juice has already been released - we’ll salt it and put the pulp in the salad;
2. Now it's the sausage's turn. We will clean it from the artificial film, chop it thinly into pieces of any shape as you wish;
3. Cheese can be prepared in two ways. The easiest way is to grate it into airy shavings on a fine grater, but the salad will look most impressive if you cut it into very small cubes, the smaller they are, the better. Accordingly, the taste of the dish will differ slightly because of this;
4. We drain all the marinade from the corn; you can throw it into a sieve to make it more efficient;
5. We don’t touch the Korean carrots, we just take them out of the package so as not to capture excess brine. But if you wish, you can shorten the long slices a little;
6. Now let’s assemble our “Venice” salad, which reflects a piece of sunny Italy. Add spicy carrots, sausage, shredded or grated cheese, and fresh cucumber to the corn;
7. Season everything with a spoon of mayonnaise, mix, and immediately start eating.

Tip: You should not season this salad with salt, ground pepper and other spices. Everything he needs is already contained in the spicy carrots and savory sausage.

Recipe two: “Venice” with chicken, prunes and champignons

This “Venice” recipe is more refined, but you will have to spend more time on its preparation. However, it still remains simple, affordable and easy to prepare. But from the point of view of the calorie content of the products and the combination of ingredients, it may seem “heavy” to some. You can always lighten it by replacing the sauce with lighter natural yogurt or freshly prepared homemade mayonnaise.

We will need:

• Chicken (breast) – 380 grams;
• Fresh champignons – 300 grams;
• Pitted prunes – 180 grams;
• Potatoes – 3 pcs.;
• Cheese – 220 grams;
• Testicles – 3 pcs.;
• Cucumber – 1 pc.;
• Sour cream – 3 tbsp;
• Walnuts – 50 grams;
• Mayonnaise.

Preparation:

1. First, peel the skin off the chicken breast, rinse it and boil it. You can handle this without any problems, so we will omit the description of this process. When it is completely cooked, let it cool and then tear it into fibers;
2. Now let’s boil the potatoes in “Mundir”, but before that we’ll thoroughly wash them off the soil. Don't forget to add salt, but after boiling. This will allow the potato flesh to retain its shape when cutting and not crumble. Are you ready? Cool, then cut into cubes;
3. We will sort out the prunes from excess twigs and debris. Wash it several times to get it clean. And then add boiling water to it, let it swell well. After this, the fruit pulp can be cut;
4. We also boil the eggs, cool, and then chop them finely;
5. We will sort out the champignons, wash them and clean them a little. Then cut into large slices. At the same time, put a frying pan on to heat, add sour cream, a little water, and then pour in the mushrooms. Simmer everything until cooked until the mixture of sour cream and water evaporates. The champignons must be cooled before serving;
6. Crumble the cheese into thin fluffy shavings;
7. Just chop the walnuts;
8. Now all we have to do is prepare the cucumber: wash it, peel it, cut it into very small cubes;
9. Our dish recipe assumes a layered structure, so we will take a flat or deep dish and start laying it out like this:

• First add the chopped prunes;
• On top of it, breast, a little mayonnaise;
• Next is a layer of potato cubes, topped with more dressing;
• Then fried mushrooms (but without mayonnaise), walnuts;
• Then chopped eggs, sauce;
• Now a layer of cucumbers with mayonnaise;
• And finally, sprinkle with cheese and decorate with any vegetables and herbs. Ready!

Tip: You can decorate this salad with roses of thinly sliced ​​tomatoes or vegetable figures. Both look impressive and are very easy to prepare.